| Taste the difference! |
The following scone recipe is provided for entertainment purposes and not for
redistribution. There may be errors in this publication. Before hosting your next tea
party, be sure to perfect your preparation method and fine tune your ingredients.
Do not jeopardize your tea party based on these recipes. Although scones are
easy to prepare, there is an art to making them the right consistency and thickness.
Don't forget to include Imperial Tea Garden brand teas at your next tea party.
redistribution. There may be errors in this publication. Before hosting your next tea
party, be sure to perfect your preparation method and fine tune your ingredients.
Do not jeopardize your tea party based on these recipes. Although scones are
easy to prepare, there is an art to making them the right consistency and thickness.
Don't forget to include Imperial Tea Garden brand teas at your next tea party.
DILL AND CHEESE SCONES
Recipe By : American Country Inn and Bed & Breakfast
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 1/2 cups Biscuit mix
1/2 cup Cheddar cheese -- grated
1 tablespoon Granulated sugar
1/2 teaspoon Dill weed
1/2 cup Plain yogurt
1 Egg -- beaten
2 tablespoons Buttery oil
Preparation:
Preheat oven to 425 degrees. In a large bowl, combine the biscuit mix, cheese,
sugar and dill weed. In a separate bowl, blend the yogurt and egg; add to the
flour mixture with the oil. Stir until blended. Turn the dough onto a floured surface
and knead 8 to 10 strokes. Pat out into an 8-inch circle and cut into 12 wedges.
Place on a cookie sheet and bake for 12 minutes.
Recipe By : American Country Inn and Bed & Breakfast
Serving Size : 12
Category: Scones
Ingredients:
-------- ------------ --------------------------------
2 1/2 cups Biscuit mix
1/2 cup Cheddar cheese -- grated
1 tablespoon Granulated sugar
1/2 teaspoon Dill weed
1/2 cup Plain yogurt
1 Egg -- beaten
2 tablespoons Buttery oil
Preparation:
Preheat oven to 425 degrees. In a large bowl, combine the biscuit mix, cheese,
sugar and dill weed. In a separate bowl, blend the yogurt and egg; add to the
flour mixture with the oil. Stir until blended. Turn the dough onto a floured surface
and knead 8 to 10 strokes. Pat out into an 8-inch circle and cut into 12 wedges.
Place on a cookie sheet and bake for 12 minutes.
| Copyright 2003 - Imperial Tea Garden All Rights Reserved |
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| Scones Recipes Dill & Cheese Scones |